Cooking Index - Cooking Recipes & IdeasRice Flake-Crisped Black Sea Bass, Mushrooms, Pea Greens And Cumin Pepper Curry Recipe - Cooking Index

Rice Flake-Crisped Black Sea Bass, Mushrooms, Pea Greens And Cumin Pepper Curry

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Black sea bass portions - (6 oz ea)
  Egg wash
1 cup 160g / 5.6ozRice flakes
1 cup 237mlShiitakes
1 cup 237mlOyster mushrooms
2 tablespoons 30mlCanola oil
  Oil for deep frying - at 350 degrees
1 cup 146g / 5.1ozSmall-diced eggplant
  Wondra flour - to coat
1 tablespoon 15mlMinced shallots
1 teaspoon 5mlBlack cumin
1 tablespoon 15mlButter
3 cups 711mlPea shoots
1   Tomato - diced
  Salt - to taste
  Freshly-ground black pepper - to taste
  Sauce
4 tablespoons 60mlFinely chopped white onion
1 tablespoon 15mlChopped garlic
1 tablespoon 15mlChopped ginger
1/4 teaspoon 1.3mlTurmeric
1   Dried chili - ground
1 tablespoon 15mlCoriander seed - ground
1 tablespoon 15mlGround cumin
1/2 teaspoon 2.5mlFreshly-ground black pepper
2 1/2 cups 592mlFish fumet
2/3 cup 157mlCoconut milk
3 tablespoons 45mlTamarind

Recipe Instructions

Score the skin of the bass (if whole fillet) and coat with egg wash that is seasoned with salt and pepper. Cover with rice flakes on skin side. Cook fish in saute pan with 1 tablespoon of oil, rice flake-side down until golden brown, flip and continue until done (golden brown).

Saute mushrooms and 1 tablespoon of oil in saute pan over medium-high heat. Season with salt and pepper and reserve.

Dredge eggplant in Wondra flour, deep fry in oil until golden and reserve.

Saute shallots with black cumin in butter until translucent, add the reserved mushrooms and saute. Add pea shoots to wilt, then the tomato dice, reserved eggplant and toss.

Place vegetable in center of plate and top with the bass and drizzle with the sauce. Serve.

For Sauce: In a medium saucepan, sweat onion, garlic and ginger. Make a paste with spices and water to moisten. Add to onion mix and sweat. Add fish fumet and simmer for 30 minutes. Finish with coconut milk and tamarind. Do not boil. Simmer until flavors are balanced. Pass through fine mesh strainer.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9566) - from the TV FOOD NETWORK

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